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T M Nath

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Meat Science|April 9, 2010
Imaging optical diffuse reflectance in beef muscles for tenderness predictionJ Ranasinghesagara, T M Nath, S J Wells, et al.
Meat Science|June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solutionA J Everts, D M Wulf, A K R Everts, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Meat Science|April 9, 2010
Imaging optical diffuse reflectance in beef muscles for tenderness predictionJ Ranasinghesagara, T M Nath, S J Wells, et al.
Meat Science|June 19, 2010
Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solutionA J Everts, D M Wulf, A K R Everts, et al.
Pageof 1